KOO Peach Slices and Blueberry Tart

For the puff pastry

1. Pre-heat the oven to 180 degrees
2. Line a tart pan with parchment paper and baking spray
3. Roll out the pastry and place it on the lines pan, blind bake with rice or beans for about 12-15 minutes
4. Remove the rice or beans and bake it for an additional 5 minutes until golden brown
5. Set aside to cool off

For the beetroot and blueberry sauce 

1. In a saucepan add beetroot, water, sugar, mixed berries, cinnamon, cinnamon stick, lemon juice and cook on medium heat for about 10 minutes 
2. Let it reduce down to a thicker consistency 
3. Remove from saucepan and blend it until fine 
4. Put it back into the saucepan and add a bit of water and simmer on low heat for a minute or so and pour into a sauce jar

For the cream cheese filling

1. In a bowl mix butter with a hand-mix for about 5 minutes until pale and fluffy
2. Add cream cheese and continue to mix on medium speed add icing sugar and vanilla essence and beat until mixture is nice and airy 
3. Set aside

Assembling the tart

1. Pour the cream cheese filling into the puff pastry tart 
2. Assemble the KOO Peach Slices until the whole tart is covered
3. Sprinkle blueberries around as well as castor sugar and brûlée with a blow torch 
4. Garnish with lemon zest and fresh mint

*Serve with the sauce